I think the best use is to fry potatoes - it crisps them very nicely.edit: A blend of olive oil and duck fat will fry anything nicely, and duck fat can be used as the shortening in biscuits - VERY good for that, but still blend with half butter for flavor. I reserve mine for potatoes, sometimes eggplant (with olive oil) as do many chefs, because it's not cheap, and that's where it excels.The other traditional use is to make duck confit, which takes quite a bit of duck fat. But oh, it's good... If you want to try that and are short of the duck fat, you can break tradition and extend with olive oil.